Nutrition Facts

  • One serving:
  • Calories:
  • 244
  • Fat:
  • 9 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 31 mg
  • Sodium:
  • 194 mg
  • Carbohydrate:
  • 39 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g
Contest Winning Recipe

Chocolate Angel Cake

When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake.—Joyce Shiffler, Colorado Springs, Colorado

SERVINGS

12-16

CATEGORY

Lower Fat

METHOD

Baked

PREP

25 min.

COOK

35 min.

TOTAL

60 min.

INGREDIENTS

  • 1-1/2 cups confectioners' sugar
  • 1 cup cake flour
  • 1/4 cup baking cocoa
  • 1-1/2 cups egg whites (about 10)
  • 1-1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 cup sugar
  • FROSTING:
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Chocolate leaves, optional

DIRECTIONS

Sift together confectioners' sugar, flour and cocoa three times; set aside.
    In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
    Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
    Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
    In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.

Printed from tasteofhome.com Jul 24, 2008

Copyright Reiman Media Group, Inc © 2008